2020/2/4～4/7

＜Hors-d oeuvre froid＞
Seared mackerel with Udo variation, and tomato ice cream

＜Hors-d oeuvre chaud＞
Fried dumpling of lily bulb and clam, seaweed and clam broth sauce
with crispy chicken chips

＜Poisson＞
Pan-fried seasonal sea bream, horseradish and Wasabi cream sauce, sour taste

＜Viande＞
Roasted Japanese premium pork“Kasyu-pork”with firefly squid,
edible wild plants and morel sauce

＜Dessert＞
Local strawberry variation, jasmine and cinnamon flavor

Coffee and Mignardises


4/8～

＜Hors-d oeuvre froid＞
Salad of seared local trout with seasonal vegetables, anchovy cream sauce

＜Hors-d oeuvre chaud＞
Gratin of local onion and foie gras,
with roasted green tea flavored croutons

＜Poisson＞
Crispy fried greenling, Asari clam and green peas risotto, with broth sauce

＜Viande＞
Duck and eggplant cutlet, with porcini mushrooms puree
sherry vinegar sauce

＜Dessert＞
Chocolate, jasmine, and seasonal citrus variation

Coffee and Mignardises

2020/2/4～4/7

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted Japanese premium pork“Kasyu-pork”with firefly squid,
edible wild plants and morel sauce

＜Dessert＞
Local strawberry variation, jasmine and cinnamon flavor

Coffee and Mignardises


4/8～

＜Hors-d oeuvre froid＞
Mille-feuille of seard razor clam and bamboo shoot, with Wasabi flavor


＜Hors-d oeuvre chaud＞
Croquette of soft-shelled turtle and lotus root, with broth sauce

＜Poisson＞
Pan-fried sea bass with zucchini blossoms, squid and zucchini tart, sauce barigoule

＜Viande＞
Duck and eggplant cutlet, with porcini mushrooms puree
sherry vinegar sauce

＜Dessert＞
Chocolate, jasmine, and seasonal citrus variation

Coffee and Mignardises

2020/2/4～4/7

＜Hors-d oeuvre froid＞
Seared mackerel with Udo variation, and tomato ice cream

＜Hors-d oeuvre chaud＞
Fried dumpling of lily bulb and clam, seaweed and clam broth sauce
with crispy chicken chips

＜Poisson＞
Pan-fried seasonal sea bream, horseradish and Wasabi cream sauce, sour taste

＜Viande＞
Roasted Japanese premium pork“Kasyu-pork”with firefly squid,
edible wild plants and morel sauce

＜Dessert＞
Local strawberry variation, jasmine and cinnamon flavor

Coffee and Mignardises


4/8～

＜Hors-d oeuvre froid＞
Salad of seared local trout with seasonal vegetables, anchovy cream sauce

＜Hors-d oeuvre chaud＞
Gratin of local onion and foie gras,
with roasted green tea flavored croutons

＜Poisson＞
Crispy fried greenling, Asari clam and green peas risotto, with broth sauce

＜Viande＞
Duck and eggplant cutlet, with porcini mushrooms puree
sherry vinegar sauce

＜Dessert＞
Chocolate, jasmine, and seasonal citrus variation

Coffee and Mignardises

※Please inform our associates if you have any food allergies or special dietary requirements.
※The contents of the course menu are Shihou-no-kirameki for Lunch plan.
※With entrance ticket of The tokugawa garden
※With message dessert.
※With aperitif (glass champagne or non alcohol sparkling)

Dinner course for all 6 items

・Salad

・Hors d'oeuvre

・Pasta

・Fish dish

・Meat dish

・Dessert

Dinner course for all 6 items

・Salad

・Hors d'oeuvre

・Pasta

・Fish dish

・Meat dish

・Dessert

Dinner course for all 6 items

・Salad

・Hors d'oeuvre

・Pasta

・Fish dish

・Meat dish(Porc)

・Dessert

※It is not attached drink Please choose from the drink menu

Dinner course for all 6 items

・Salad

・Hors d'oeuvre

・Pasta

・Fish dish

・Meat dish(Beef)

・Dessert

※It is not attached drink Please choose from the drink menu

2020/2/4～4/7

＜Amuse-bouche＞
Two kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted Japanese premium pork“Kasyu-pork”with firefly squid,
edible wild plants and morel sauce

＜Dessert＞
Melogold with coffee, burdock and giger, cardamom flavor

Coffee and Petit four


4/8～

＜Amuse-bouche＞
Two kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Mille-feuille of seared razor clam and bamboo shoot, with Wasabi flavor

＜Hors-d oeuvre chaud＞
Croquette of soft-shelled turtle and lotus root, with broth sauce

＜Poisson＞
Pan-fried sea bass with zucchini blossoms, squid and zucchini tart, sauce barigoule

＜Viande＞
Duck and eggplant cutlet, with porcini mushrooms puree
sherry vinegar sauce

＜Dessert＞
Rasberry, lychee, and rhubarb with baked meringue, coconut sherbet

Coffee and Petit four

※All prices are subject to 10% service charge, and consumption tax.
※Please inform our associates if you have any food allergies or special dietary requirements.

2020/2/4～４/7

＜Amuse-bouche＞
Four kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor, and caviar

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted local beef with Jerusalem artichoke gratin, Wasabi flavor
spicy Yuzu pepper and red wine sauce

＜Dessert＞
Melogold with coffee, burdock and giger, cardamom flavor

Coffee and Petit four

Bean to bar chocolate gifts　
K.Shimao×Tokugawaen


4/8～

＜Amuse-bouche＞
Four kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Mille-feuille of seared razor clam and bamboo shoot, with Wasabi flavor

＜Hors-d oeuvre chaud＞
Croquette of soft-shelled turtle and lotus root, with broth sauce

＜Poisson＞
Pan-fried sea bass with zucchini blossoms, squid and zucchini tart, sauce barigoule

＜Viande＞
Roasted local beef with foie gras, morel and onion, sauce soubise

＜Dessert＞
Rasberry, lychee, and rhubarb with baked meringue, coconut sherbet

Coffee and Petit four

Bean to bar chocolate gifts
K.Shimao×Tokugawaen

※All prices are subject to 10% service charge, and consumption tax.
※Please inform our associates if you have any food allergies or special dietary requirements.

2020/2/4～4/7

＜Amuse-bouche＞
Four kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor, and caviar

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Hors-d oeuvre chaud＞
Roasted red lobster with meringue, crustacean sauce, and butterbur risotto

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted local beef with Jerusalem artichoke gratin, Wasabi flavor
spicy Yuzu pepper and red wine sauce

＜Dessert＞
Melogold with coffee, burdock and giger, cardamom flavor

Coffee and Petit four

Bean to bar chocolate gifts　
K.Shimao×Tokugawaen


4/8～

＜Amuse-bouche＞
Four kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Mille-feuille of seared razor clam and bamboo shoot, with Wasabi flavor

＜Hors-d oeuvre chaud＞
Croquette of soft-shelled turtle and lotus root, with broth sauce

＜Hors-d oeuvre chaud＞
Roasted red lobster with meringue, crustacean sauce, and butterbur risotto

＜Poisson＞
Pan-fried sea bass with zucchini blossoms, squid and zucchini tart, sauce barigoule

＜Viande＞
Roasted local beef with foie gras, morel and onion, sauce soubise

＜Dessert＞
Rasberry, lychee, and rhubarb with baked meringue, coconut sherbet

Coffee and Petit four

Bean to bar chocolate gifts
K.Shimao×Tokugawaen

※All prices are subject to 10% service charge, and consumption tax.
※Please inform our associates if you have any food allergies or special dietary requirements.

2020/2/4～4/7

＜Appetizer＞
Glass champagne

＜Amuse-bouche＞
Four kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor, and caviar

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Hors-d oeuvre chaud＞
Roasted red lobster with meringue, crustacean sauce, and butterbur risotto

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted local beef with Jerusalem artichoke gratin, Wasabi flavor
spicy Yuzu pepper and red wine sauce

＜Anniversary dessert＞
Anniversary dessert

Coffee and Petit four

Bean to bar chocolate gifts　
K.Shimao×Tokugawaen


4/8～

＜Amuse-bouche＞
Four kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Mille-feuille of seared razor clam and bamboo shoot, with Wasabi flavor

＜Hors-d oeuvre chaud＞
Croquette of soft-shelled turtle and lotus root, with broth sauce

＜Hors-d oeuvre chaud＞
Roasted red lobster with meringue, crustacean sauce, and butterbur risotto

＜Poisson＞
Pan-fried sea bass with zucchini blossoms, squid and zucchini tart, sauce barigoule

＜Viande＞
Roasted local beef with foie gras, morel and onion, sauce soubise

＜Anniversary dessert＞
Anniversary dessert

Coffee and Petit four

Bean to bar chocolate gifts
K.Shimao×Tokugawaen

※All prices are subject to 10% service charge, and consumption tax.
※Please inform our associates if you have any food allergies or special dietary requirements.
※All prices are subject to 10% service charge, and consumption tax.
※Please inform our associates if you have any food allergies or special dietary requirements.

2020/2/4～4/7

＜Appetizer＞
Tartar of fresh squid with botargo, onion espuma and tomato jelly

＜Soup＞
Seasonal vegetables cream soup

＜Fish dish＞
Pan-fried seasonal sea bream, horseradish and Wasabi cream sauce, sour taste
or
＜Meat dish＞
Roasted Japanese premium pork“Kasyu-pork”with firefly squid,
edible wild plants and morel sauce

＜Dessert＞
Vanilla creme brulee, with tonka beans ice cream

Coffee and Mignardises


4/8～

＜Hors-d oeuvre froid＞
Seared local bonito and red vegetables, with soysauce powder

＜Soupe＞
Seasonal vegetables cream soup

＜Poisson＞
Crispy fried greenling, Asari clam and green peas risotto, with broth sauce

or

＜Viande＞
Duck and eggplant cutlet, with porcini mushrooms puree
sherry vinegar sauce

＜Dessert＞
Lavender creme brulee, lemon and milk sherbet

Coffee and Mignardises


※Please inform our associates if you have any food allergies or special dietary requirements.